Here you go!

Anyone in the Milwaukee area should get down to Layton Fruit Market for the immense cauliflowers!

Rhubarb-Chicken Larb

Rhubarb is an often pigeon-holed and underutilized sour component for early summer cooking.

As I have worked in the spice trade for 20 years I am all about selling some spices. But eliminating onion from guacamole and replacing it with onion salt is a bridge too far. C’mon McCormick, be better.

Also, mayo? I agree it would keep its color but isn’t there a better way? (There is)

A couple of epic thrifting finds.

Describe the techniques and substances used to create this dish from a molecular gastronomy standpoint. Wrong answers only.

Low-rent Sriracha

I’m going to be scaling up my fermentation game with this thrift store find. A 10 liter sauerkraut crock!

I just thought I’d alert y’all that I have visited the world’s largest Culver’s in Edgerton, WI.

Also a shout out to the staff member who brought our meal, dropped it on the table and in a disinterested monotone stated ‘happy birthday.’

It was no one’s bday.

This is from a post WWII cookbook.

Eagle tower

The spread at Cultured Bakery in Door County Wisconsin. We picked up brie and lingonberry focaccia.

I have discovered lost, perhaps cursed, hamburger 🍔 knowledge from a cookbook I picked up at Value Village in Cudahy WI yesterday. I had to stare at the recipe for a few minutes to figure out and come to peace with what it was asking me to do. #foodsky 1/2

I made 5 of these little guys tonight. 2-day fermented sourdough crust, whole milk moz, aged provolone and park. Two of the pizzas had thin slices of Chinese sweet sausage.

I'm making cabbage rolls and started into George Lang's Cuisine of Hungary and was struck by the opening paragraph.